Provoleta
Our happiest memories of holidays in Argentina (Christmas is in the summertime!) are always tied to the food we gathered around. This warm and melty cheese with a crispy crust served on fresh bread and Mom’s Green Chimichurri has always been a favorite in our family.
Served as an appetizer, Provoleta consists of thick sliced Provolone cheese grilled on the Parilla (grill) alongside an array of meats and sweet breads that make up a traditional Asado (Argentine BBQ).
Here we pan fry and serve our Provoleta hot in a cast iron skillet with crusty baguette and Mom’s Green Chimichurri. This easy yet lavash appetizer is sure to impress bringing Argentine tradition to your table.
Served as an appetizer, Provoleta consists of thick sliced Provolone cheese grilled on the Parilla (grill) alongside an array of meats and sweet breads that make up a traditional Asado (Argentine BBQ).
Here we pan fry and serve our Provoleta hot in a cast iron skillet with crusty baguette and Mom’s Green Chimichurri. This easy yet lavash appetizer is sure to impress bringing Argentine tradition to your table.
Ingredients
1 inch sliced Italian Provolone (about half pound)
1 T finely chopped fresh or dried oregano
1/2 t of crushed red pepper flakes
1 crusty baguette sliced and toasted (we love Grand Central Bakery’s)
1- 8 ounce La Porteña Mom’s Green Chimichurri
1 T finely chopped fresh or dried oregano
1/2 t of crushed red pepper flakes
1 crusty baguette sliced and toasted (we love Grand Central Bakery’s)
1- 8 ounce La Porteña Mom’s Green Chimichurri
Preparation
Heat a cast iron skillet over a medium
Sprinkle cheese with oregano and chili flakes pressing into both sides
Cook about two minutes until bottom starts to brown and caramelize
Flip and cook until cheese is melted (about 1 more minute)
Serve in cast-iron skillet with sliced bread and top with Mom’s Green Chimichurri
Sprinkle cheese with oregano and chili flakes pressing into both sides
Cook about two minutes until bottom starts to brown and caramelize
Flip and cook until cheese is melted (about 1 more minute)
Serve in cast-iron skillet with sliced bread and top with Mom’s Green Chimichurri
